Japanese Seared Tuna with Seaweed Salad Recipe
Serves/Makes: 2
Ingredients:
- 8 ounces fresh sashimi-grade tuna
- Oil, to sear
- 1 1/2 heaped tablespoons dried wakame seaweed, rinsed and soaked in water to soften
- 1 small Japanese cucumber
- 1 teaspoon salt
- 1 mioga or spring onion, white part only, thinly sliced, to garnish
- Miso Mustard Dressing (see below)
- Prepare the Miso Mustard Dressing and set aside.
- Heat a skillet with a few drops of oil and lightly sear the tuna for a few seconds on all sides.
- Alternatively, boil a cup of water in a saucepan. Using a pair of chopsticks, plunge the tuna in the boiling water for 5 to 10 seconds until the flesh on the outside starts to turn pinkish white.
- Remove and chill in ice water for a few seconds, drain and cut into sashimi-thin slices.
- Rub 1/2 teaspoon of the salt onto the cucumber skin.
- Then, halve the cucumber lengthwise and cut into paper-thin strips. Sprinkle with the remaining salt, mix and set aside for 5 minutes.
- Rinse off the salt and gently squeeze out the moisture.
- Arrange the tuna, wakame and cucumber on a platter. Top with a little of the dressing and garnish each serving with strips of mioga or spring onion.
- 5 tablespoons white miso
- 1 1/2 teaspoons sesame paste or smooth peanut butter
- 2 1/2 tablespoons rice vinegar
- 1/2 - 1 tablespoon sugar
- 2 teaspoons Japanese soy sauce
- 1-2 teaspoons prepared Japanese mustard paste
- In a small bowl, mix all the ingredients and set aside.
This recipe for Japanese Seared Tuna with Seaweed Salad serves/makes: 2
Main Ingredient: Tuna
Preparation Method: Baked
Cuisine: Japanese
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